Three Fabulous Recipes for Fall

recipes for fallWhen it comes to walking the talk on nutrition, the proof is on your plate.

I love recipes. I want recipes for meals that are nutrient-packed, yet pleasurable. As we face the holidays, you can plan accordingly to eat so well that you’ll still feel virtuous and healthy come January. 

Here are my favorite recipes for fall. I’ve included a shake, plus two meals. The recipes are either my own, or were submitted by participants of my Hormone Reset Detox program, who were inspired and empowered to be creative and concoct yummy recipes suitable for ultimate health. So, clean off that kitchen counter, get out those mixing bowls, plug in the blender, and preheat the oven to get cooking!

Gingerbread Shake
by the Gottfried Institute Staff

Serves 1

INGREDIENTS

  • 1 cup brewed rooibos chai tea (easy to find, either hot or cold)
  • 1-2 scoops vanilla protein powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 2 teaspoons ground ginger (or a tablespoon or two of fresh squeezed ginger juice)
  • ½ cup unsweetened almond or coconut milk
  • 2 tablespoons almond or cashew butter
  • Stevia to taste (optional)

DIRECTIONS

  • Blend until smooth. Drink warm for optimal digestion.

Overnight Chocolate Chia Pancakes
By Marlies Venier

Serves 4

INGREDIENTS

  • 1 cup chia seeds
  • ½ cup walnuts or macadamia nuts, finely ground
  • ½ cup of goji berries
  • ½ cup raw cacao powder
  • 1 teaspoon maca powder
  • 1 teaspoon cinnamon
  • 2 cups water

DIRECTIONS

  • Mix all the dry ingredients in a large bowl.
  • Add water and blend with a fork.
  • Form rounds using an ice cream scoop. Put on a baking tray and put in oven set at lowest setting overnight, or use a dehydrator set at 115 for seven hours.

Superfood Salad
By Nicole Anziani

SERVES 4

INGREDIENTS

  • 1 15-oz. can organic adzuki beans, rinsed and drained
  • 2 cups organic heirloom grape tomatoes
  • 4 pickled beets
  • ½ cup cooked quinoa
  • 8 cups organic arugula
  • ½ cup hummus (I prefer jalapeño style)
  • ½ cup spicy kimchi
  • 16 Greek or Spanish olives
  • 1 container broccoli sprouts
  • 1 avocado, sliced
  • Apple cider vinegar to taste
  • Olive oil to taste

DIRECTIONS

  • Set out 4 bowls for each individual salad.
  • Evenly divide the adzuki beans, tomatoes, beets and quinoa between the bowls.
  • Top each with 2 cups arugula.
  • On top of each salad mixture, add 2 tablespoons hummus, 2 tablespoons kimchi, 4 olives, a handful of Brocco-Sprouts and ¼ of the sliced avocado.
  • Drizzle with vinegar and a dash of olive oil
  • Variation: For added protein include smoked salmon or mackerel.

See? You can have fun in the kitchen and titillate your palate, all the while being ultra-amazing for your body. Here’s to a delicious and healthy fall holiday time!

Interested in how hormonal balance works, and to find out more recipes? Read my New York Times bestseller The Hormone Reset Diet.

Sara Gottfried MD About Sara Gottfried MD

Sara Gottfried, MD is the author of the new book, Younger: A Breakthrough Program to Reset Your Genes, Reverse Aging, and Turn Back the Clock 10 Years. She's the two-time New York Times bestselling author of The Hormone Cure and The Hormone Reset Diet. After graduating from Harvard Medical School and MIT, Dr. Gottfried completed her residency at the University of California at San Francisco. She is a board-certified gynecologist who teaches natural hormone balancing in her novel online programs so that women can lose weight, detoxify, and slow down aging. Dr. Gottfried lives in Berkeley, CA with her husband and two daughters.